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Cranberry Muffin Mix Recipe

Cranberry Muffin Mix Recipe

"We enjoy muffins so much that I created this quick and simple mix," shares Ruth Andrewson of Leavenworth, Washington. Cranberries give these golden treats a burst of color and just a bit of tartness that will keep friends and family asking for the recipe.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:48 servings


  • 8-1/4 cups all-purpose flour
  • 3 cups sugar
  • 1/3 cup baking powder
  • 1 tablespoon salt
  • 1 cup shortening
  • 1 egg
  • 1 cup evaporated milk
  • 1 tablespoon butter or margarine, melted
  • 1 cup fresh or frozen cranberries


  • 1. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool dry place for up to 6 months.
  • 2. To prepare muffins: Place 2-3/4 cups muffin mix in a bowl. Combine the egg, milk and butter; stir into mix just until moistened. Fold in cranberries. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen. Yield: about 4 batches.

Recipe Note

Editor's Note: Contents of muffin mix may settle during storage. When preparing recipe, spoon mix into measuring cup.

Nutritional Facts

1 each: 208 calories, 7g fat (2g saturated fat), 24mg cholesterol, 318mg sodium, 32g carbohydrate (15g sugars, 1g fiber), 4g protein.

Reviews for Cranberry Muffin Mix

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Reviewed Oct. 22, 2014

"These muffins were very good and everyone liked,my only critic is I would have liked them to be a little more moist."

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